Open Thread

I see The What is in a fine mood today.

Our cafeteria has bean soup and cabbage today, per the NYT article on eating in a Depression, and I am lapping it up. THL, my dear, I need your advice on casseroles!

Here, I reprint my last night’s post from the Open Forum:

THL, I know you are sprucing up the house now, but — casseroles! Do you have GOOD casserole recipes? We are being very frugal (hahahaha) and cooking three nights a week (see, very frugal) and I’ve gone through just about every permutation of fricassee and stew I can think of. I’m running out of ideas here.

I went so far as to buy an ancient “One Pot Cooking” book by Reader’s Digest at a library book sale last weekend.

I made a sort of casserole last week, ground lamb with zuchinni, adapted from Junior League, but it wasn’t very good. (Merguez sausage with eggplant, however, is good.)

I want grandma recipes, things falling off the bone that are actually good, but everything is “take an expensive cut of meat…” There must be some kind of Mexican pork stew I can make from ingredients around the neighborhood.

buttermilk – because they melt it down and take 50% of the chocolate out of one bar of DairyMilk and then use it to make a thousand hersheys bars. Apprently they use an eye-dropper to drip one drop of real chocolate into each faux-chocolate bar.

I’m not surprised ditto, at 100, 200 and $300 bucks a box!

Oooh nutella…OMG. THL, I cannot keep it in the house…it’s too good. I’ll eat it right out of the jar -spoon by spoon by spoon.

Its true McKenzie. American chocolate, on account of being made of wax, talcum powder, teacher’s chalk and formaldehyde, actually preserves teeth. Hence the dentition difference.